Total 1,379 F&B / Tourism / Hospitality job vacancies in novotel living singapore orchard

Established Hotel Group requires a

Food and Beverage Manager

( $50K to $60K p/a)

The Food and Beverage (F&B) Manager is responsible for overseeing the day-to-day operations of the food and beverage department in a hospitality establishment. The F&B Manager ensures that guests receive high-quality service and that the establishment's revenue goals are met.

The incumbent will be rewarded with excellent welfare and benefits together with an attractive remuneration package which will commensurate with qualifications & experience.

Key Responsibilities:

• Managing the food and beverage department by overseeing the operations of the kitchen, restaurant, bar, and other F&B areas.

• Developing and implementing strategies to meet revenue goals and increase profitability.

• Recruiting, hiring, and training staff members, and conducting performance evaluations.

• Scheduling staff and managing labor costs.

• Ensuring that food and beverage offerings meet or exceed guest expectations.

• Maintaining high levels of cleanliness and sanitation in all F&B areas.

• Developing and implementing policies and procedures for the food and beverage department.

• Developing and maintaining relationships with suppliers and vendors.

• Ensuring that all regulatory requirements related to food and beverage service are met.

• Developing and managing the budget for the F&B department.

• Analyzing sales trends and adjusting offerings as needed.

• Ensuring that all equipment in the F&B department is properly maintained and serviced.

Requirements:

• Bachelor’s degree in hospitality management or related field.

• At least 5 years of experience in F&B management.

• Strong leadership and team management skills.

• Excellent communication and interpersonal skills.

• Ability to work well under pressure and in a fast-paced environment.

• Strong financial management skills.

• Knowledge of food safety and sanitation regulations.

• Ability to develop and implement effective strategies to increase revenue and profitability.

• Ability to develop and maintain strong relationships with suppliers, vendors, and other stakeholders.

• Proficient in Microsoft Office and other relevant software.

• Must be available to work flexible hours, including evenings, weekends, and holidays.

• Recruiting, training and supervising staff.
• Agreeing and managing budgets.
• Creating staffing rotas.
• Planning menus.
• Ensuring compliance with licensing, hygiene and health and safety legislation.
• Promoting and marketing the business.
• Overseeing stock levels and ordering supplies.
• Handling customer enquiries and complaints.
• Taking reservations.
• Greeting and advising customers.
• Problem solving.
• Preparing and presenting staffing/sales reports.
• Keeping statistical and financial records.
• Assessing and improving profitability.
• Liaising with customers, employees, suppliers, licensing authorities and sales representatives.
• Making improvements to the running of the business and developing the restaurant.

To maximise overall hotel room revenue through the development and implementation of effective inventory and pricing strategies based on future demand, current trends and historical data to drive market share.

KEY RESPONSIBILITIES:

• Drive market share and revenue performance through proper pricing and mix management.
• Daily checks on rate discrepancies and total room revenue and occupancy.
• Develop overall pricing strategy to include all market segments and distribution channels.
• Manage all inventory (transient, group, wholesale allotments and other) and pricing strategy in all distribution channels including branded web, 3rdparty sites, Starlink and the GDS.
• Monitor competitive pricing and understand the impact of relative pricing decisions on property performance.
• Review and analyse data on an ongoing basis. This includes daily reports, arrival checks and reservation pace.
• Communicate to hotel team the strategic vision and objectives on how to drive revenues and improve performance.
• Provide the hotel team with regular updates on hotel performance to include market share and market segments.
• Lead the property’s weekly forecast meetings and contribute to the Daily Operations Meeting.
• Produce accurate forecast on weekly/monthly basis.
• Produce all relevant components of the Budget pertaining to Revenue Management.
• Identify and develop soft participations/promotions and strategies.

• Ensure smooth operation of the hotel’s system and networks which extends to both front office and back office operations, as well as the point of sales system serving food & beverage outlets, call accounting system, FCS Connects and internet communication system for both guest and administration.
• Liaise with vendor on 24 hours maintenance and support services on both hard and software in the event of any system failure.
• Assist IT Manager in organising and conducting training to the user department on all software application used by the hotel
• Resolve any routine operation breakdown in any user department. To relieve I.S. Manager on 24 hour on call support.
• Study and resolve any system problem.
• Coordinate and monitor front office and back office system operations.
• Solve daily system problems, rectify error (seek external assistance if required).
• Monitor system use and ensure security control.
• Coordinate and conduct system training for existing and new associates (users only).
• Ensure regular maintenance schedule for hard and software.
• Ensure procedure for physical security and custody of computer equipment is adhered to.
• Assist the I.S. Manager to devise and implement the Contingency Plan.

Brief description of the Restaurant

In 2005, Suju Masayuki opened a small shop in Karuizawa, which is located in the Nagano prefecture of Japan. Focusing on traditional Japanese food, the brand has now developed into 6 restaurants and stores within Japan, where it introduces the basics of Japanese food culture such as miso and shoyu. Based on painstaking and experienced craftsmanship, we believe that the products present a fruitful collaboration with the ingredients.

The Suju in Singapore began with the hope to introduce this natural Japanese taste to the global customers. We wish you relish your time at our Suju Restaurant.

Job Descriptions

• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during the peak operation hours
• Manages food and product ordering by keeping records and minimizes waste
• Works with existing systems to improve waste reduction and manage budgetary concerns
• All food preparation and presentation to ensure quality and restaurant standards
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend trainings/meetings as and when required
• Adhoc duties/projects assigned by Supervisor
• Food Hygiene management
• Assist other positions whenever required to meet customer satisfaction
• Any other job related duties requested from senior staff

Job Requirements

• Preferable with 3-5 years of related experience in F&B industry
• Mature and positive attitude.
• Able to commit on weekends and public holidays.
• Must have comprehensive japanese cuisine experiences from Sashimi, Sushi, Sumibi-yaki（Charcoal Grill）, Teppan-yaki, Tempura

Benefit

• Well established brands
• Room for career progression

Working hours

• 5days(50H)
• **(44H+6H OT)
• 10:00~22:00 (2 hours break)

To maximise overall hotel room revenue through the development and implementation of effective inventory and pricing strategies based on future demand, current trends and historical data to drive market share.

KEY RESPONSIBILITIES:

• Drive market share and revenue performance through proper pricing and mix management.
• Daily checks on rate discrepancies and total room revenue and occupancy.
• Develop overall pricing strategy to include all market segments and distribution channels.
• Manage all inventory (transient, group, wholesale allotments and other) and pricing strategy in all distribution channels including branded web, 3rdparty sites, Starlink and the GDS.
• Monitor competitive pricing and understand the impact of relative pricing decisions on property performance.
• Review and analyse data on an ongoing basis. This includes daily reports, arrival checks and reservation pace.
• Communicate to hotel team the strategic vision and objectives on how to drive revenues and improve performance.
• Provide the hotel team with regular updates on hotel performance to include market share and market segments.
• Lead the property’s weekly forecast meetings and contribute to the Daily Operations Meeting.
• Produce accurate forecast on weekly/monthly basis.
• Produce all relevant components of the Budget pertaining to Revenue Management.
• Identify and develop soft participations/promotions and strategies.

• Complete tasks assigned by the Manager accurately and efficiently.
• Responsible for opening and closing.
• Ensure smooth daily operations with compliance to hygiene and safety standards.
• Manage duties such as stock take, administration and training.
• Assist in handling cash flow and cashier.
• Serving food and beverage with pleasant and efficient service to customers.
• Suggest and recommend menu choice to customers.

Requirements:

• Degree/ Diploma in Business Studies / Hospitality / Culinary or related studies.
• Preferably with F&B experience.
• Take pride in customer service and able to perform in a team.
• Able to lead, manage and motivate the team.
• Willingness to work in a fast pace environment, weekend and public holiday.
• Able to work 6 working days per week.
• Customer service oriented and able to communicate with all level.

Interested candidates, kindly send in your detailed resume with a recent photo in Ms Words format.

We regret that only short listed candidates will be notified.

Uni Recruit (Singapore) Pte Ltd / EA Lic: 17C8871

• Provide high quality customer partnership at all times by ensuring effective organization of assigned workload, integrity of analytical data generated and timely/accurate provision of results.
• Perform a range of routine and investigative analysis using available analytical techniques independently and provide interpretation of results generated as required.
• Perform method development, transfers and design validation protocols with support.
• Responsible for the maintenance of analytical systems including checking and approving supplier’s reports
• Assist with technical aspects for client proposals for method development, transfers and validation protocols.
• Be proficient at setting up reports and troubleshooting.
• Provide training and supervise technicians/analysts in routine activities and methods, including support to people from other areas
• Assign housekeeping tasks as required.

Joy Yeow Zhi Qian

(CEI Registration No:R2096261)

Recruit Express Pte Ltd (EA Licence No: 99C4599)

Brief description of the Restaurant

In 2005, Suju Masayuki opened a small shop in Karuizawa, which is located in the Nagano prefecture of Japan. Focusing on traditional Japanese food, the brand has now developed into 6 restaurants and stores within Japan, where it introduces the basics of Japanese food culture such as miso and shoyu. Based on painstaking and experienced craftsmanship, we believe that the products present a fruitful collaboration with the ingredients.

The Suju in Singapore began with the hope to introduce this natural Japanese taste to the global customers. We wish you relish your time at our Suju Restaurant.

Job Descriptions

• Provide excellent customer service to our guests.
• Greeting guests in a warm and friendly manner
• Guide guests with QR code ordering
• Be knowledgeable on the menu and products.
• Update managers on guest’s feedback and/or suggestions
• Ensuring outlet is clean and organized at all times
• Serving items with enthusiasm
• Be proactive to guest’s needs
• Team player and willingness to learn.
• Understanding our menu and presenting menu to our guests professionally and recommend appropriately.
• Any other duties and responsibilities as assigned.

Job Requirements

• Preferable with 3-5 years of experience in F&B industry
• Mature and positive attitude.
• Able to commit on weekends and public holidays.

Benefit

• Well established brands
• Room for career progression

Working hours

• 39h to 49h a week.
• 4days(39H) $2,600~3,000
• 4,5days(44H) $2,900~3,400
• 5days(49H) $3,250~$3,800 (Max 4,000)
• **(44H+5H OT)
• 11:00~22:15 (1.5 break time) or 11:15=22:30(1.5 break time)

Understand and leverage opportunities that align with the commercial goals and business direction of CEFFU, including collaborations that enhance Revenue, Market Presence and Business Growth

• Establish and maintain strong relationships with institutional clients and facilitate product integration and implementation, co-marketing efforts and other optimizations
• Facilitate commercial decision-making by continuous monitoring of market trends, emerging technologies, competitor and consumer behavior analysis as well as product and industry dynamics such as regulatory changes and global trends
• Work closely with our Operations & Product Teams to design effective strategies and solutions for partner operations. Align strategies and broader business objectives to propose new business models and target business growth.
• Assist Management Team in other strategic research and related projects

Partner our Product Team in the development and enhancement of CEFFU’s products or services for custody clients, including collaborations targeted at improving product features, innovation, and overall market competitiveness

• Lead and contribute to internal cross-team projects in improving and standardizing commercial processes and systems, including, and not limited to commercial SOPs, user management system, data analytics tools

The position is responsible for managing the department in a professional, efficient and flexible manner. He/she is also responsible for ensuring maximum guest satisfaction and high standards of cleanliness throughout the hotel, which is achieved through consistent planning, organising, directing, and controlling the Housekeeping Department operations and administration.

Primary Responsibilities

Manages The Daily Housekeeping Operations For Rooms And Public Area

• Supervises the upkeep of the entire hotel premises to maintain an immaculate and luxurious state according to Raffles Hotel Singapore standards. Priority and full attention is given for VIP suites or events.
• Ensures the smooth operations of all Housekeeping sections by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Establishes the foundations of Housekeeping operations through detailed planning of work and maintenance schedules, supervision of the team and proper organisation and delegation of duties.

Provides A Guest Experience That Exceeds Residents’ & Guests’ Expectations

• Ensures guests receive the experiences as detailed in brand Standard Operating Procedures (SOP), Raffles Hotel Singapore local SOP as well as Leading Quality Assurance (LQA) standards, and aims to achieve the targets set by management.
• Analyses and responds to guest feedback to ensure that guests are satisfied. Is continuously committed to improving the quality of products, services and performance of team members.

Management And Leadership Of The Housekeeping Team

• Leads the Housekeeping Team with a Heartist® approach and constantly seeks to create an all-encompassing and welcoming working environment for a multi-cultural and diverse group of Housekeeping colleagues. He / she will focus on the well-being, safety, training and development needs of colleagues. 
• Plans for a 24-hours shift coverage for all colleagues and is able to personally cover any role or duty under the Housekeeping department.

Involvement As A Member Of The Hotel Leadership Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• ·Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports are trained in, and follows WSH guidelines.
• Personally handles and follows up on any guest complaints and incidences, together with Lobby Manager and/or respective hotel colleague(s), in a manner which aligns to the hotel’s values, policies and procedures.
• Undertakes any reasonable tasks and secondary duties as assigned by the Assistant Executive Housekeeper.
• Performs any other duties and responsibilities that may be assigned.

The Raffles Butler is at the center of the Raffles Hotel Singapore residents’ service experience. This position encompasses a spectrum of responsibilities from pre-arrival, arrival, in-house and departure arrangements.  The Butler will strive to listen attentively, observe the little details, and personalise interactions with the aim to anticipate and be intuitive of residents’ needs and wants.  An ambassador of the hotel, well-rounded in all areas of the hotel, including Rooms, Food and Beverage, Spa and other resident touched areas.

Primary Responsibilities

Executes Butler core tasks

• Takes responsibility and ownership in creating personal connections through emotional luxury between Butlers and residents.
• Engages and customises check-in procedures, suite set-up, suite orientation, offers welcome drink, itinerary and dining recommendations and bookings, through observation and interactions anticipate and be intuitive of residents’ needs and wants.
• Orchestrates the celebrations of residents’ special occasions, assists with in-suite experiences resolves resident feedback, serves daily amenities and offers assistance for departure arrangements and provides fond farewell.
• Tasks include unpacking, packing, laundry, shoe-shine and in-room dining service, promptly answers any resident calls and emails and communicates with respective departments.
• Ensures service standards and individual performance are aligned with Accor Hotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Deals with internal stakeholders

• Executes the annual upsell strategy and achieves all goals as set by management and cooperates with the Lobby Operations team in promoting inter-hotel sales and in-house restaurants and facilities.
• Cooperates closely with the In-Suite dining team and housekeeping to ensure a seamless In-Suite dining and cleaning experience.  Acts as a link for residents with all other areas of the hotel.
• Addresses any security incidents and resident complaints to the Head Butler and reacts proactively when suitable and appropriate.

Improves quality of product and services 

• Ensures residents receive the experience as detailed brand Standard Operation Procedure (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP) as well as Forbes 5 star / Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

The Lobby Ambassador is responsible in managing various aspects of the Lobby operation in the delivery of the Raffles Hotel Singapore’s service experience throughout the entire guest journey.

Primary Responsibilities

Executes Core Tasks of the Lobby Operation

• Delivers the Raffles Hotel Singapore guest experience through a seamless flow of processes and in close cooperation with the Raffles Butler.
• Provides a first-class arrival experiences for all residents including a seamless and personalised check-in experience. Closely assists the F&B team in welcoming and accommodating/seating restaurant patrons.
• Ensures the smooth running of the Lobby operation by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore products and colleagues.
• Addresses any security incidents and guest complaints to the Lobby Operations management team and reacts proactively when suitable and appropriate.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Handles Cashier and Lobby Operation Coordinator Duties

• Accurately executes cashiering and billing duties in coordination with the Raffles Butlers and cooperates closely with the Finance team.
• Acts as Lobby Operation Coordinator to handle administrative tasks and to ensure the smooth lobby operation and the completion of all essential preparatory tasks prior to guests’ arrivals.
• Responsible for the timely pre-arrival correspondence cycle within the Lobby Operations team.

Maximises the outcome of upsell and cross-sell opportunities

• Executes the annual upsell strategy and achieves all goals as set by management.
• Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities for Residents, F&B patrons and visitors.

Seeks constant improvement of quality in product and services

• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Forbes 5 star / Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management.
• Participates in the handling and follows up of any security incident and guest complaint together with the Lobby Operations management team and always reinforces hotel values.
• Adheres to Workplace Safety and Health (WHS) policies and procedures.

The position is responsible to act as the point of reference for guests who need assistance or information. The Concierge Agent understands guests’ needs and requests and provides them with personalised solutions for hotel offerings and Singapore-specific activities and attractions.

Primary Responsibilities 

Executives Concierge Core Tasks

• Accommodates all guest needs and requests with focus on guest service, anticipating guest needs, and creating memorable experiences through personalised service.
• Takes responsibility and ownerships for all resident and visitor services rendered by the Concierge section. Carries out any other duties as and when assigned by the management of the hotel and department.
• Ensures the smooth running of the Concierge section by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Ensures service standards and individual performance is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Deals with External Stakeholders

• Arranges, coordinates and monitors limousine services to ensure all guests receive the appropriate attention from departure to arrival of the booked vehicle and that revenue is maximised without compromising the service experience and perception of the guest.
• Arranges coordinates and monitors any travel, ticket, tour, and attraction bookings as well as offsite restaurant reservations that are arranged by the Concierge section.

Deals with Internal Stakeholders

• Works with the Doormen and Porters, Reception and Raffles Service team and maintain good inter-departmental relationships, especially with Housekeeping and Butlers to ensure seamless customer service.
• Promotes in-house facilities and inter-hotel sales and maintain good inter-divisional relationships to ensure seamless customer service.
• Addresses any security incidents and guest complaints to the Lobby Manager and reacts proactively when suitable and appropriate.

Improves Quality of Product and Services

• Ensures guests receive the experience as detailed brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards, and aim to achieve the scores and goals set by management.
• Adheres to Workplace Safety and Health (WHS) policies and procedures.

The position is responsible for ensuring that accurate processing and reconciliation on the credit card payments and adjustment into Property Management System (PMS) and to assist Credit Manager in maintaining the proper accounts receivable procedures within the hotel in accordance with local and corporate policies and procedures.

Primary Responsibilities

Accounts Receivable and Credit Section

• To sort the daily paperwork according to the outlet cashier shift close report and pass on the paperwork to the respective colleague from AR and Income audit.
• To key in the credit card transactions base on credit card type onto the excel provided. To resolve the variance of credit card transaction on the same day if there is any variance arise.
• To save all the credit card reports from Adyen portal (Acquirer) on daily basis.
• Ensure that all credit card transactions are verified for completeness and the accounts formally reconciled on a daily basis.
• Calculate and accurately post commissions.
• Promptly investigate all credit card disputes, liaising with the Front Office and the banks.
• Collate all necessary paperwork to justify credit card refunds and obtain sign off from the management before refunds can be processed.
• Assist Credit Manager on any billing reconciliation such as GrabandGo and Klook.
• Assist in any adhoc requirement.
• Ensure that all hotel systems and internal controls related to accounts receivable section are adhered to.
• Ensure the operation procedures are in accordance with PCI-DSS compliances.

Focus on Colleagues/Management Experience

• Attend to colleagues' queries promptly.
• Consistently offer professional, friendly and engaging service.
• Co-ordinate with various departments to ensure proper documents submission.
• Use a Heartist® approach – make the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.

Work as Part of the Finance Team

• Ensure to produce quality work at all time.
• Adhere to all timeline set.
• Build strong relationship with team member.
• Build a cohesive working environment and achieve together financial goal set.
• Be knowledgeable and play an active role in maintaining strict adherence to PCI-DSS compliances.

Involvement in Wider Job Function Relationships

• Maintain collaborative working relationship with all colleagues.
• Participate in training activities to improve knowledge and skills.
• Follow guidelines provided in colleagues’ handbook.
• Understand emergency procedures, health & safety requirements.
• Ensure service standards and individual performance is aligned with AccorHotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contribute to the hotel’s Corporate Social Responsibility efforts by supporting the Planet 21 program.

The Events Administrative Executive is responsible for all administrative matters and provision of sale support to the events team. Observes and adheres to the Values of Accor, i.e. Guest Passion, Respect, Innovation, Trust, Sustainable Performance and Spirit of Conquest.

Primary Responsibilities

Delivers Friendly and Efficient Events Service

• Advises on availability and offering alternatives when applicable.
• Preparation and sending of sales proposals and contracts (corporate and wedding).
• Makes a good first impression through first enquiry.

Focuses on Meeting Planner / Guest Experience

• Ensures the accuracy of bookings and internal BEO.
• Familiarises with the house system to assist managers in making booking. (Opera, Table Management System & Social Tables).
• Timeliness in responding to enquiries from various platforms.

Works as a Team and Facilitate Processes

• Keeps the workplace functional.
• Generates relevant reports timely and accurately.  
• Ensures that the department meet timelines required by other department.
• Effective communication among inter departments.
• Promotes team cohesiveness.

Involvement in Wider Job Function Actions / Relationships

• Participates in training activities to improve knowledge and skills.
• Follows guidelines provided in employee handbook.
• Understands emergency procedures, health and safety requirements.
• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Upholds the Accor Values in the work nature, increasing stakeholders’ interest.
• Performs any other duties and responsibilities that may be assigned.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

The Junior Sous Chef, Garde Manger will manage and lead the team in the absence of Chef de Cuisine/ Sous Chef to ensure smooth running culinary operation and maximize the level of standard in the hotel’s kitchen.

What will you be doing?

As the Junior Sous Chef, Garde Manger you will be responsible for performing the following tasks to the highest standards:

• Assist to plan, prepare and high quality food production and quality control for all cold products, and items prepared in the Cold Kitchen.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within the hotel operation.
• Recommend improvement of training manuals and SOPs.
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Work on offsite events when requested and complete jobs as assigned outside of the kitchen area.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Work with Chef de Cuisine/ Sous Chef on proposing menus as requested, in a timely manner.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to guests’ requests and be receptive to constructive feedback.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and maintain the standards of dishes, portion control and costing at all times.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
• Exercise maximum control on wastage to achieve optimum profitability.
• Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Chef de Cuisine/ Sous Chef.
• Ensure that recipes and costings are established and updated.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• To train and guide team members and ensure they are certified in their position before taking charge of an area of responsibility.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.

What are we looking for?

A Junior Sous Chef, Garde Manger, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 5 years as cook in a hotel or individual restaurant with high standards or in similar capacity.
• At least 2 years in supervisory role.
• Possess a valid Food Hygiene certificate.
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
• A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
• Work well in stress situations, remain calm under pressure and able to solve problems.
• Knowledgeable in HACCP.

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

• To carry out daily inspection of the hotel in all areas and to ensure the housekeeping standards are maintained to the highest level.
• Responsible for the proper scheduling of the Housekeeping Department, keeping in mind the forecast of daily occupancy
• Work closely with all Floor Supervisors to ensure the smooth operation for the department
• To effectively schedule staff so as to maximize the manpower available.
• To maintain inventory records and control of cleaning supplies, chemicals, and guest supplies, Rooms and F & B linens.Maintain strict inventory and purchases control over all controllable items
• Oversee jobs done by external contractors, such as outside laundry, pest control, flora and landscape, etc

GOODWOOD PARK HOTEL SINGAPORE

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Marketing Communications Department.

Reporting to the Director of Marketing Communications, your job responsibilities include, but not limited to:-

Primary Responsibilities

· Creates and develops creative assets for the hotel which encompasses guest rooms, food & beverage establishments as well as meeting and event facilities.

· Adheres to corporate and branding guidelines for artworks in owned marketing assets, as well as consistency across collaterals.

· Collaborates with Marketing Communications team on design ideation and development of brand and marketing collaterals as well as planning for photoshoots of rooms, food or facilities.

· Evaluates and recommends production/print specifications for brand and marketing materials.

· Works with internal cross-functional teams, vendors and suppliers to manage production requirements, timelines and ensure standards are adhered to for deliverables

· Conceptualises, plans and executes internal photo or video shoots, which will occasionally require coordination and supervision with external photographers /videographers

Secondary Responsibilities

· Maintains and updates the image library, artworks and printed collateral samples for the hotel

· Assists in administrative duties including in-house printing and preparation of hotel materials such as signages, menus or vouchers

· Supports the Marketing Communications team on ad-hoc projects when required

.

Requirements:

· Minimum Diploma in marketing / digital media or equivalent.

· Minimum 3 to 5 years of relevant experience as a graphic designer (in-house or agency).

· Proficient in design software including Photoshop, Illustrator and InDesign

· Bilingual in English and Chinese

· Possess creative flair with good attention to details

· Meticulous, organised and self-motivated

· Able to work independently and a good team player.

· Good project and time management skills

· Possess good interpersonal and communication skills

· Video editing skills would be advantageous

Able to start within short notice.

Ginza Sushi Ichi, one Michelin star Japanese fine dining restaurant in Orchard area is seeking servers to join our award-winning team. Experience is not a must as training will be provided, but will be an added advantage.

Successful applicants will be entitled to the following employee benefits:

• Competitive salary.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance.
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Job description

• Manage and run the daily operations of the restaurant, ensuring that sales targets and service standards are met
• Manage and train the team under your purview to meet expectations and standards.
• Establish good relationship with customers and handle customers' request professionally and promptly
• To effectively manage a team of kitchen & operations staffs, arrange duty roster, day-to-day operation, to ensure the delivery of both qualitative and quantitative results.
• Handle restaurant administration duties such as POS system, daily and monthly reports, stock taking, ordering with suppliers, attendance, etc.
• Plan staff rosters and provide training and coaching to staff on customer service and product knowledge
• Enforce and comply with licensing, hygiene regulation, health and safety legislation and guidelines

Requirements

• Min 3 years of relevant experience in managing restaurant
• Able to commit 6 days of work per week and 10 hours of work per day
• Present a positive and professional attitude at all times
• Can work independently and as a team player. Takes initiative and is passionate in the work
• Willingness to learn and listen to feedback for improvement
• Able to work in a fast-paced environment
• Able to read food orders in Chinese and the knowledge of Mandarin/ Cantonese is essential due to the work nature of having to communicate in Chinese.

Brief description of the Restaurant

Located in the heart of Orchard Road, Lawry’s The Prime Rib Singapore is distinguished for its exceptional American cuisine; serving only the best.

Overlooking the vibrant streets of Orchard Road through the 4-metre-high floor-to-ceiling windows, Lawry’s boasts a seating capacity of up to 160. It exudes an air of opulence with its sleek interpretations of luxury.

Be prepared to indulge in their authentic Signature Prime Rib of Beef! Each standing roast is aged for up to 28 days to heighten tenderness and slowly roasted on beds of rock salt, a method that forces the juices inward and ensures uniformly juicy and flavourful meat. It is then carved from the famous Silver Carts and served with the table-side showmanship of the

Original Spinning Bowl Salad. End your meal on a sweet note with Lawry’s Signature dessertthe Strawberry English Trifle.

Job Descriptions

• Collaborate with the Executive Chef to plan and execute the daily operations of the kitchen.
• Supervise and mentor kitchen staff, ensuring adherence to culinary standards and safety protocols.
• Assist in menu development, taking into consideration seasonal ingredients, customer preferences, and culinary trends.
• Oversee the preparation and presentation of dishes, maintaining consistency and excellence in taste and visual appeal.
• Manage inventory, control costs, and ensure efficient use of resources to meet budgetary goals.
• Maintain a clean and organized kitchen environment, complying with sanitation and food safety regulations

Job Requirements

• Proven experience as a Sous Chef or senior role in a high-end restaurant setting.
• Culinary degree or equivalent professional training.
• Strong leadership and communication skills.
• Creative and innovative approach to culinary arts.
• Ability to thrive in a fast-paced environment and handle pressure gracefully.
• Knowledge of current culinary trends and a commitment to continuous learning.

Benefit

• Competitive salary commensurate with experience.
• Health and dental insurance coverage.
• Staff discounts at Lawry's The Prime Rib
• Performance Bonuses

Working hours

• 6 Days 48 hours/week

Restaurant Managers provide administrative and operational support to senior management and even run the staff in the manager's absence. Their tasks include food preparation, serving, collecting payments, handling the cash register, maintaining supplies, providing customer service, and training new employees. Based on the most successful sample resumes for Assistants Restaurant Managers, critical skills for this role are teamwork, leadership, resilience, customer service orientation, food handling knowledge, and good communication skills.

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Minimum ‘O’ level or Diploma in F&B service or equivalent

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player